In a soup pot, saute the onion until tender. Add the chicken broth, potatoes and roasted red peppers. Bring to a boil, then reduce heat and simmer covered until the potatoes are tender – about 15 minutes.

Blend the flour in the milk with a whisk and stir it into the soup. Stir in the corn, chicken and grated cheese. Allow the entire mix to thicken, stirring occasionally until the cheese is melted and the chicken and corn are thoroughly heated. Add salt and pepper.